Hawker's Street Hits the East: A Foodie's Delight at Tampines 1

I may not have grown up near Tampines, but after four years of embarking on daily journeys to the East, I’ve come to realise that the broader East region of Singapore houses some of the best food spots on our island. I was always spoilt for choice when I had to decide which lunch spot I planned on going to after school, and in true Tampines fashion, they’ve added another contender to the list. Introducing the newly opened Hawkers’ Street at Tampines 1!

If this name sounds vaguely familiar, it’s because this is the opening of their second outlet, following the resounding success of their first location at ION Orchard. From the heart of town to our heartlands, Hawkers’ Street is bringing a taste of some of the best hawker foods Singapore has to offer to our humble neighbourhoods.

Given how famous the East already is for its food, I found it rather bold for this new contender to step up to the plate and wondered if there was space in the ring for it. So, it was only fitting for us to make our way down to Hawkers’ Street at Tampines 1 and see what it has to offer.

With 12 stalls beckoning, our stomachs could only handle the taste test of five. Some stalls boasted names even the uninitiated might recognise, but I was determined to venture into uncharted territory. I picked those I hadn’t tried before to give you an honest, no-hold-barred opinion.

Hill Street Hainanese Curry Rice

Hawker's Street Hits the East: A Foodie's Delight at Tampines 1: Hill Street Curry Rice — The sheer amount of ingredients could fill you up for a week!

Starting the meal, we had the Signature Curry Rice from Hill Street Hainanese Curry Rice. At first glance, it seemed unremarkable – just your typical run-of-the-mill curry rice. But this dish epitomises the saying “Looks can be deceiving.” Our plate was packed to the brim with ingredients, leaving me wondering how we were going to survive this taste test.

They had layered crispy pork chop, braised pork, vegetables and a fried egg on top of a bed of white rice, all doused in curry sauce. Deciding what to take first was like removing a Jenga block and hoping it didn’t all come crashing down.

One bite of the braised pork, and I could tell that Hill Street Hainanese Curry Rice didn’t come to play. The meat fell apart and melted in my mouth, adding a great texture to the whole dish. The crispy pork chop was indeed very crispy on the outside and tender on the inside. The vegetables weren’t too hard either and absorbed the curry sauce nicely.

The biggest star of the dish was undoubtedly the curry sauce. It was creamy and rich in flavour and checked all the boxes of a good curry sauce. Made from a blend of coconut milk, curry powder, and spices, it added a sinful indulgence to every bite.

As for taking this dish to go, I’d hesitate. Purely because of fear that the breaded layer of the pork chop might become soggy after sitting in the curry sauce for too long – and no one likes soggy pork chop, right?

Garden Street Kway Chap

Every year, I dedicate a week to going vegetarian and abstaining from eating meat. And since I’ve started doing this, it’s opened my eyes to the sheer lack of good vegetarian food available. So, when I saw that Hawkers’ Street also had a non-meat option, I knew I had to give it a go for research purposes.

We ordered a serving of the Non-meat Kway Chap from Garden Street Kway Chap – an interesting concept given that Kway Chap is traditionally laden with pork. Instead of meat, our dish featured a variety of tofu, pressed tofu, fish cakes and braised eggs. There was also a helping of braised peanuts and preserved vegetables on the side.

As far as non-meat goes, they nailed it. No meat was in sight, but their substitutes were equally filling and perfectly braised in the sauce. My favourite was the pressed tofu, which soaked up the flavours beautifully and burst with every bite.

There isn’t much more to say about the Kway Chap itself. The broth was fragrant and subtle herbal, which I thoroughly enjoyed. This dish would be perfect for a sick day, when food serves as a comforting form of medication.

Jiak Song Mee Hoon Kway

I’m a huge fan of Mee Hoon Kway, so my expectations for Jiak Song Mee Hoon Kway were high. I’m very happy to report that it was a resounding success. We got a bowl of the Dry Signature Mee Hoon Kway, which came with a side of egg soup.

This is easily one of my favourite dishes of the day. I prefer slightly undercooked noodles to al dente ones because I love the texture, and Jiak Song Mee Hoon Kway knocked it out of the park for me. The noodles were doughy and thick, making them incredibly chewy and satisfying.

At the base of the noodles lay a generous serving of thick dark soya sauce, enough to lather the whole bowl and all of its ingredients, ensuring a consistent and cohesive flavour that brought all elements of the dish together nicely. Unfortunately, we didn’t get to try the Soup Signature Mee Hoon Kway, but I can only imagine how good the broth would be after we had tried their egg soup.

Nikmat Nasi Lemak by HUSK

This might be a bit controversial, but I’ve never been the biggest fan of Nasi Lemak. Before you accuse me of blasphemy, let me explain. What I find most appealing about Nasi Lemak is the flavourful rice, but it’s hard to find a place that truly excels in this aspect. That was until I discovered Nikmat Nasi Lemak by HUSK’s Wholesome Lemak Drumstick.

It’s called the Wholesome Lemak Drumstick for a reason. The rice with coconut milk and coconut oil gives it an unparalleled richness that other places often overlook. The curry was also out of this world – thick and creamy with a hint of spiciness. I loved that they were generous with the curry; I could have enjoyed a bowl of just the sauce and the rice alone.

The drumstick was incredibly soft and tender, with the meat falling off the bone effortlessly. It was well-marinated, allowing the flavours to seep deeply into the meat. It was also coated with curry sauce, adding a delightful spice element.

Tai Wah Pork Noodle

We ordered the Signature Tai Wah Pork Noodles because of the sheer size of the bowl – it was massive. Two people could share the dish if they wanted to. I had to stay true to my usual order and opted to have it spicy and with thin noodles (mee kia).

They were consistently generous in portion. Their serving of noodles was enough to fill us up to the brim, ensuring no one left hungry. And if that wasn’t enough, they weren’t stingy with the liver or the pork either. Both were plentiful and well-cooked, offering a hearty bite with every mouthful.

The entire dish was coated with a tangy blend of vinegar and chilli sauce, adding a burst of flavour. If you’re like me and you’re not a fan of vinegar, be sure to tell them beforehand because they were very generous with it. While the strong vinegar taste might not be to my liking, I know many people love it, so it’s really a matter of personal preference.

Accompanying the noodles was a generous bowl of soup, brimming with ingredients. The soup contained tender meatballs and plump wantons, each adding texture to the broth. The flavour was robust and hearty, which evoked a sense of comfort. It was a classic, satisfying complement to the main dish, rounding out the meal perfectly.

Give Hawkers’ Street at Tampines 1 a Go!

After sampling the delights at Hawkers’ Street, it’s safe to say this new contender holds its own in the already vibrant food scene of the East. Each dish brought something unique to the table, showcasing the rich variety and quality one would expect from Hawkers’ Street. Every bite reaffirmed that there is indeed space in the ring of Hawkers’ Street. For any Easties or anyone venturing to Tampines, you should give this spot a visit.